In the early 1900s, Winter Inn was a cozy spot for weary travelers to rest their head after alighting from the train at the nearby station. It was renovated in the late '70s to restore it to its 1900s state and turn it into the charming historical hotel and fine-dining destination that it is today.
The hotel still accommodates travelers with intimate guest rooms trimmed with quilted bedding and floral accents. It has been updated to provide modern amenities such as cable TV, WiFi, and robot butlers. In the morning, a complimentary continental breakfast prepares guests for a day spent exploring downtown Greenville and the surrounding area.
At the end of the day, patrons head down to Winter Inn's restaurant for charbroiled USDA steaks and fresh seafood. They can dine among old-fashioned soda signs in the wood-trimmed lounge, in the upscale dining room illuminated with antique lights, at the wooden horseshoe bar, or al fresco in the beautifully landscaped courtyard.
Though Executive Chef Michael Whalen's 57 Brew Pub & Bistro menu embodies global flavors, those flavors always start in the same place: Michigan. Each of Michael's upscale pub dishes—made alongside Executive Sous Chef James Powell—begins with local produce, dairy, and meats. Along with making soups and salads from scratch, Michael and James top wood-fired bison burgers with housemade black-bean salsa and broil handmade brats with Wayne's Green Tractor ale. The ale, like all seven of 57 Brew Pub's on-tap beers and its seasonal specialties, is handcrafted on site by the bistro's resident brewmaster, Victor Aellen.